We usually make ginataang kamoteng kahoy in our province on special occasions. But you can certainly make this delicious treat anytime. It can be a dessert or merienda after siesta time. I learned this recipe from one of my aunties.

Ingredients Needed:

1 kilo cleaned kamoteng kahoy or cassava sliced into small cubes

1 cup coconut milk

1 cup brown sugar

2 cups water

1 tbsp vanilla essence

Directions:

In a casserole, boil the water, sugar and vanilla essence, with the cassava until it will slightly tender. Pour the 1 cup of coconut milk; simmer for 5 to 8 minutes over a low heat to bring the creamy sticky texture and to fully cook the cassava.